Acrylase Enzyme Cuts Cancer Risk in Processed Foods
Development of Acrylase Formulation to Reduce Acrylamide Carcinogen Formation in Processed Food Products
Tags: IIT Indore, India, Agriculture & Food, Healthcare & Lifesciences
This innovation introduces Acrylase, a thermostable enzyme formulation that reduces acrylamide formation, a known carcinogen in processed foods. Cooking starch-rich foods at high temperatures generates acrylamide, increasing cancer risks. Acrylase reduces acrylamide by over 90% in foods like French fries, bread, and bakery products. The formulation has been developed and is at TRL 6, with product validation completed. A patent is under process.
IP Type or Form Factor: Patent Pending; Material
TRL: 6 - prototype validated in intended environment
Industry or Tech Area: Food & Beverage; Biotechnology
For further information, please contact info@universitytech.io